| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Fruits, Meats, Grains, Eggs |
|
Seafood |
1 |
Servings |
INGREDIENTS
| 300 |
ml |
Light Fruity Curry Sauce Made With: |
| 100 |
g |
Butter |
| 1/2 |
sm |
Onion; Chopped |
| 50 |
g |
Flour |
| 50 |
g |
Curry Powder |
| 1 |
ts |
Tomato Puree |
| 150 |
ml |
Chicken Stock |
|
|
A Little Chopped Apple |
| 15 |
g |
Raisins |
| 125 |
g |
Long Grain Rice |
| 350 |
g |
Fresh Salmon; Cubed |
| 3 |
|
Eggs; Boiled And Sliced |
|
|
Salt |
|
|
Freshly Milled Pepper |
INSTRUCTIONS
Make the sauce by belting butter in a pan. Gently fry the onion then mix in
flour and curry powder.
Add tomato puree, cook for 10 minutes, then gradually add chicken stock to
make a smooth sauce.
Add remaining ingredients, bring to the boil and simmer gently for 30
minutes. Cook the rice. Poach the salmon. Heat the sauce.
Place the rice in a serving dish. Mix together the sauce and the salmon.
Pour the mixture over the rice and garnish with four slices of boiled egg
per portion.
Posted to EAT-L Digest 06 Aug 96
Date: Wed, 7 Aug 1996 13:03:20 EDT
From: erika metzieder <100627.3022@COMPUSERVE.COM>
NOTES : By Adam Standen, Simpson's Master Cook
A Message from our Provider:
“You’re on this planet for a purpose. Find it.”